Patrick Oconnell
Cheesecake is a dessert made with soft fresh cheese, such as cottage cheese, cream cheese, quark, or ricotta. It usually includes eggs and sugar, and may have a crust or base made from crushed cookies, digestive biscuits, graham crackers, pastry, or sponge cake. The dessert can be baked or unbaked and is typically served chilled. Additional flavours can be added to the cheese layer, such as vanilla, spices, lemon, chocolate, or pumpkin. Cheesecakes can be topped with fruit, whipped cream, nuts, cookies, fruit sauce, or chocolate syrup.
| Characteristics | Values |
|---|---|
| Main Ingredients | Soft fresh cheese, eggs, sugar |
| (cottage cheese, cream cheese, quark, ricotta) | |
| Base | Crushed cookies, digestive biscuits, graham crackers, pastry, sponge cake |
| Type | Baked or unbaked |
| Toppings | Fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup |
| Flavours | Vanilla, spices, lemon, chocolate, pumpkin |
| Elderflower, rose water, orange flower water | |
| Currants, brandy, raisin wine, nutmeg | |
| Caramel syrup, chopped fudge, roasted peanuts, chopped chocolate | |
| Ube halaya (mashed purple yam with milk, sugar, and butter) |
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What You'll Learn
- Crusts: Graham crackers, Oreos, digestive biscuits, pastry, or sponge cake
- Fillings: Cream cheese, cottage cheese, quark, or ricotta
- Eggs: Bind the mixture and give a custard-like texture
- Sugar: Granulated sugar keeps the filling light in colour and texture
- Toppings: Fruit, whipped cream, nuts, chocolate, or fruit sauce
Crusts: Graham crackers, Oreos, digestive biscuits, pastry, or sponge cake
The base of a cheesecake is an important part of the dessert, providing a crisp texture and a sweet flavour that complements the creamy filling. There are several options for the base, including Graham crackers, Oreos, digestive biscuits, pastry, or sponge cake.
Graham crackers are a popular choice for the base of cheesecakes, especially for New York-style cheesecakes. The crackers are crushed or turned into crumbs and combined with butter, sugar, and sometimes salt to form a sweet, crumbly crust. This type of base is often used for baked cheesecakes, providing a crispy texture that contrasts with the creamy filling.
Oreos can also be used to make a chocolatey crust for cheesecakes. Similar to the Graham cracker base, the Oreos are crushed and combined with butter to form a crust. This option adds a unique flavour and colour to the cheesecake, making it a popular choice for those who want a twist on the traditional Graham cracker base.
Digestive biscuits are another common choice for the base of cheesecakes, particularly in South Africa and the UK. They are often used for no-bake cheesecakes, providing a crunchy texture that pairs well with the creamy filling. The biscuits are crushed and combined with butter to form a cohesive crust.
Pastry is also an option for the base of cheesecakes, though it is less commonly used than the other choices. It provides a flaky and crispy texture that can be a nice contrast to the creamy filling. Pastry bases are usually found in more traditional or rustic cheesecakes.
Finally, sponge cake can be used as a base for cheesecakes, though it is not as common as the other options. A sponge cake base is soft and fluffy, providing a different texture and flavour profile to the cheesecake. This option is often used for cheesecakes that are served as a layered cake rather than a traditional cheesecake.
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Fillings: Cream cheese, cottage cheese, quark, or ricotta
Cheesecakes are typically made using soft, fresh cheeses such as cottage cheese, cream cheese, quark, or ricotta. The type of cheese used depends on the desired richness and texture of the cheesecake. For instance, curd cheese is similar to cream cheese but has a lower fat content, resulting in a less rich cheesecake.
Cream cheese is a key ingredient in many cheesecakes, providing a rich, creamy texture and tangy flavour. It is often used in combination with other ingredients such as eggs, sugar, sour cream, vanilla, and salt to create a well-balanced filling. Full-fat cream cheese is recommended to ensure the cheesecake sets up properly. Some recipes may also include additional ingredients such as white chocolate, pureed strawberries, or lemon.
Cottage cheese can be used as a substitute for curd cheese, but it must be sieved first. While the resulting cheesecake may not be as rich, it will still taste delicious. Ricotta cheese is another popular choice for cheesecakes, especially in Italian cheesecakes, which are known for being lighter and often paired with fresh fruit.
Quark is also used in cheesecakes, although less commonly. It provides a similar texture and flavour to other soft, fresh cheeses. Cheesecakes made with quark are typically moist and have a tangy flavour.
Overall, the type of cheese used in a cheesecake can vary depending on the desired flavour, texture, and richness. Each type of cheese offers a unique contribution to the final product, allowing for a wide range of cheesecake variations.
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Eggs: Bind the mixture and give a custard-like texture
Cheesecake is a dessert that typically contains eggs, among other ingredients. Eggs are an essential ingredient in cheesecake as they bind the mixture and give the dessert a custard-like texture.
The role of eggs in a cheesecake mixture is to act as a binding agent, holding all the other ingredients together. Eggs also contribute to the structure and texture of the final product. The custard-like texture of cheesecakes is a result of the eggs, which help to create a smooth, rich, and creamy consistency. This is achieved by carefully baking the cheesecake in a water bath, which helps to prevent cracking.
Historically, cheesecakes were made with yeast, resulting in an overpowering yeast flavour. In the 18th century, Europeans began removing the yeast and adding beaten eggs to the cheesecake batter instead. This innovation transformed the dessert into a sweeter treat with a more subtle flavour.
Today, eggs remain a crucial ingredient in cheesecake recipes, ensuring the dessert maintains its signature dense and creamy texture. The number of eggs used can vary, with some recipes calling for up to six eggs to achieve the desired richness and smoothness.
In addition to their functional role, eggs also provide nutritional value to cheesecakes. They are a good source of protein and contain essential amino acids, contributing to the overall nutritional profile of the dessert.
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Sugar: Granulated sugar keeps the filling light in colour and texture
Sugar is an essential ingredient in cheesecake, and the type and amount of sugar used can vary depending on the desired taste and texture. Granulated sugar is commonly used in cheesecake recipes and plays a crucial role in keeping the filling light in colour and texture.
The role of sugar in cheesecakes goes beyond sweetness and flavour enhancement. When sugar is added to the cheesecake batter, it interacts with other ingredients, affecting the overall texture and colour of the filling. The sugar molecules attract water molecules, which can prevent the formation of large curds and result in a smoother, lighter-coloured filling. This is especially important when using ingredients like cream cheese or ricotta cheese, which have a naturally tangy and rich flavour that can be balanced by the sweetness of sugar.
The amount of sugar used in a cheesecake recipe can vary depending on personal preference and the desired level of sweetness. Some recipes may call for a larger or smaller quantity of sugar to achieve a specific flavour profile or texture. Adjusting the amount of sugar can also impact the baking process, as sugar affects the rate of browning and the final colour of the cheesecake.
Granulated sugar is a common choice for cheesecake recipes because it has a neutral flavour and a fine texture. It dissolves easily during the mixing process, ensuring even distribution throughout the filling. This type of sugar also contributes to the overall structure of the cheesecake, helping to create a smooth and creamy texture. When combined with ingredients like cream cheese, eggs, and sour cream, granulated sugar contributes to the characteristic richness and smoothness of a well-made cheesecake.
While granulated sugar is a popular choice, other types of sugar can also be used in cheesecake recipes. Some bakers may experiment with alternatives like brown sugar, caster sugar, or even natural sweeteners to achieve different flavour profiles or colour variations. Ultimately, the choice of sugar can be tailored to personal preference and the desired outcome for the cheesecake.
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Toppings: Fruit, whipped cream, nuts, chocolate, or fruit sauce
Cheesecakes are highly customisable, and toppings can be used to add flavour and visual appeal. Fruit is a popular choice, with fresh fruits or berries being a favourite summer dessert option. They can be used to cover up cracks on the surface of the cheesecake. Strawberries, in particular, can be pureed and added to the cheesecake or used as a topping. Fruits like lemons can even be used as a key ingredient in the filling, as in the case of lemon cheesecake.
Whipped cream is another versatile topping that can be used to enhance the taste and appearance of the cheesecake. It can be used as a topping to cover up cracks, or as an ingredient in the filling, as seen in some South African and Japanese variants of the cheesecake.
Nuts are also a great addition to cheesecakes, providing a crunchy texture and flavourful experience. Blanched almonds can be used to thicken the cheesecake, while ground pecans can be used as a base for the crust. Roasted peanuts are another option, adding a unique flavour and texture to the cheesecake.
Chocolate is a popular choice for cheesecake lovers, with white, milk, and dark chocolate variants being used to create a wide range of flavours and appearances. It can be used as a topping, or chopped up and mixed into the batter. Chocolate syrup can also be drizzled on top to add a touch of sweetness and visual appeal.
Fruit sauces, such as liquorice sauce, can be paired with cheesecakes to create unique flavour profiles, such as in the case of the Basque cheesecake. Caramel syrup is another option that can be used to create a rich, sweet flavour. These sauces can be used as toppings or mixed into the batter to create a marbled effect.
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Frequently asked questions
Cheesecake is made with a soft fresh cheese (typically cottage cheese, cream cheese, quark, or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.
New York-style cheesecake is made largely of cream cheese, like the type you put on a bagel.
Other types of cheesecakes include Italian-style (made with ricotta), British cheesecake (similar to the South African variant, which is made with whipped cream, cream cheese, gelatin, and a digestive biscuit crust), and Japanese cheesecake (made with cream cheese, butter, sugar, and eggs, with a wobbly, airy texture).
Cheesecake can be made up to two days ahead of time and stored in the fridge. It should be enjoyed within five days. It can also be frozen for up to three months.
